CN103519266A - 一种南瓜蜂蜜醋饮料及其制作方法 - Google Patents
一种南瓜蜂蜜醋饮料及其制作方法 Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种南瓜蜂蜜醋饮料及其制作方法,其特征在于,由下列重量份的原料制成:南瓜30-35、鲜姜3-5、冰糖4-5、陈醋2-3、蜂蜜35-40、胡萝卜16-19、牛肉粉5-7、菱角壳8-10、莲子5-6、山药12-13、昆布2-3、车前草4-6、北鱼黄草1-2、水1000-1300。本发明不仅具有传统醋饮料的营养成分,更添加了营养果蔬、蛋白质、以及具有调理功能的中草药提取物,各种组成成分有各自的优点,综合起来产生了营养丰富、均衡,口感独特,能够起到滋阴养颜、减肥美容、润肺补肾、清除体内自由基、增强机体免疫力的功效。
Description
技术领域
本发明涉及一种南瓜蜂蜜醋饮料,特别是一种南瓜蜂蜜醋饮料及其制作方法。
背景技术
蜂蜜具有补脾胃;缓急止痛、润肺止咳、润肠通便、润肤生肌、解毒、肺燥咳嗽、肠燥、便秘等功能。南瓜含有丰富的胡萝卜素和维生素C,可以健脾,预防胃炎,防治夜盲症,护肝,使皮肤变得细嫩,并有中和致癌物质的作用。黄色果蔬还富含两种维生素A和D;维生素A能保护胃肠黏膜,防止胃炎、胃溃疡等疾患发生;维生素D有促进钙、磷两种矿物元素吸收的作用,进而收到壮骨强筋之功,对于儿童佝偻病、青少年近视、中老年骨质疏松症等常见病有一定预防之效。南瓜不仅有较高的食用价值,而且有着不可忽视的食疗作用。据《滇南本草》载:南瓜性温,味甘无毒,入脾、胃二经,能润肺益气,化痰排脓,驱虫解毒,治咳止喘,疗肺痈便秘,并有利尿、美容等作用。胡萝卜因其肉质根含有丰富的类胡萝卜素、可溶性糖、淀粉、纤维素、多种维生素以及多种矿质元素,素有“小人参”之称。不同胡萝卜品种含有的ß-胡萝卜素差异较大,桔红类型含量较高,可达到50~170mg/kg,而白色、黄色、紫色等类型含量极少。ß-胡萝卜素是维生素A源,水解后形成维生素A,是人体不可缺少的一种维生素,可促进生长发育,维持正常视觉,防治夜盲症、干眼病、上呼吸道疾病,又能保证上皮组织细胞的健康,防治多种类型上皮肿瘤的发生和发展。而且其他类型的胡萝卜素和类胡萝卜素作为天然的有机大分子,可以清除血液及肠道的氧自由基,达到排毒、防癌、防治心血管疾病的功效。山药具有营养滋补、诱生搅扰素、增强机体免疫力、调度内排泄、补气通脉、镇咳祛痰、平喘等感化,能改善冠状动脉及微轮回血流,可治疗慢性气管炎、冠芥蒂、心绞痛等。
醋本身具有平衡酸碱的优势,以及当前亟待解决的不均衡饮食习惯,让健康成为消费者购买醋饮料的最大理由。醋饮料也因此从市场份额不大的小众产品越做越大,在饮料市场中逐渐确立起了自己的江湖地位。但是一般的醋饮料以水果味为主,如较风靡的苹果醋饮料,其营养及保健功能亟待提高。
发明内容
针对上述问题,本发明的目的是提供一种营养合理、配方科学,将蜂蜜、醋、蔬菜瓜果与中草药的营养物质集一身的南瓜蜂蜜醋饮料及其制作方法。
为了实现本发明的目的,本发明通过以下方案实施:
一种南瓜蜂蜜醋饮料及其制作方法,由下列重量份的原料制成:
南瓜30-35、鲜姜3-5、冰糖4-5、陈醋2-3、蜂蜜35-40、胡萝卜16-19、牛肉粉5-7、菱角壳8-10、莲子5-6、山药12-13、昆布2-3、车前草4-6、北鱼黄草1-2、水1000-1300。
本发明所述南瓜蜂蜜醋饮料,由以下具体步骤制成:
(1)将鲜姜、菱角壳、昆布、车前草、北鱼黄草洗净用水煎煮,待水沸腾后改用文火煎煮1-1.5小时,过滤,取滤液;
(2)将南瓜、胡萝卜、山药切成小块与莲子、冰糖一起炖制,加入少量的水,煮熟后捣烂,制成膏状,搅拌;
(3)将膏状物与滤液混合,加入其余剩余成分,搅拌均匀,即得。
本发明的有益效果是:本发明不仅具有传统醋饮料的营养成分,更添加了营养果蔬、蛋白质、以及具有调理功能的中草药提取物,各种组成成分有各自的优点,综合起来产生了营养丰富、均衡,口感独特,能够起到滋阴养颜、减肥美容、润肺补肾、清除体内自由基、增强机体免疫力的功效。
具体实施方案
下面通过具体实例对本发明进行详细说明。
一种南瓜蜂蜜醋饮料及其制作方法,由下列重量份(公斤)的原料制成:
南瓜30、鲜姜3、冰糖4、陈醋3、蜂蜜35、胡萝卜16、牛肉粉5、菱角壳8、莲子5、山药12、昆布2、车前草4、北鱼黄草1、水1000。
本发明所述南瓜蜂蜜醋饮料,由以下具体步骤制成:
(1)将鲜姜、菱角壳、昆布、车前草、北鱼黄草洗净用水煎煮,待水沸腾后改用文火煎煮1.5小时,过滤,取滤液;
(2)将南瓜、胡萝卜、山药切成小块与莲子、冰糖一起炖制,加入少量的水,煮熟后捣烂,制成膏状,搅拌;
(3)将膏状物与滤液混合,加入其余剩余成分,搅拌均匀,即得。
Claims (2)
1.一种南瓜蜂蜜醋饮料及其制作方法,其特征在于,由下列重量份的原料制成:
南瓜30-35、鲜姜3-5、冰糖4-5、陈醋2-3、蜂蜜35-40、胡萝卜16-19、牛肉粉5-7、菱角壳8-10、莲子5-6、山药12-13、昆布2-3、车前草4-6、北鱼黄草1-2、水1000-1300。
2.根据权利要求书1所述南瓜蜂蜜醋饮料,其特征在于,由以下具体步骤制成:
(1)将鲜姜、菱角壳、昆布、车前草、北鱼黄草洗净用水煎煮,待水沸腾后改用文火煎煮1-1.5小时,过滤,取滤液;
(2)将南瓜、胡萝卜、山药切成小块与莲子、冰糖一起炖制,加入少量的水,煮熟后捣烂,制成膏状,搅拌;
(3)将膏状物与滤液混合,加入其余剩余成分,搅拌均匀,即得。
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